This homemade Sweet Cornbread is simple and made with real honey. Bake it up in a cast iron skillet or baking pan. Moist and sweet!
A DELICIOUS HOMEMADE CORNBREAD RECIPE
Since first publishing this recipe on the site in January 2011, I have received a lot of feedback! Basically, folks either love sweet cornbread or they don’t. There seems to be no in between. However, I love ALL versions of cornbread: sweet, savory and everything in between! This delicious dish combines the comforting taste of classic cornbread with just the right amount of honey and sugar to create a perfectly balanced flavor. Whether you’re serving it as a side dish or even indulging in it as a dessert, sweet cornbread is a recipe everyone will love!
FREQUENTLY ASKED QUESTIONS:
Some Northern folks might refer to sweet cornbread as Johnny Cake or Sweet Corn Cake. it’s all the same thing but folks just call it different things depending on where they’re from.
In this recipe, I use both to give it a good depth of flavor along with moistness. But you could certainly use all honey instead of sugar.
This sweet cornbread is already very moist. However, if you want it even more tender, try adding a smidgen of sour cream or buttermilk to the batter.
This particular recipe can be served a couple of different ways. You can serve it with traditional meals like like chili, barbecue, or fried chicken. But because it is sweet (but not super sweet) you can also be serve as a dessert with toppings like honey, sweet cinnamon butter or sweetened strawberries and whipped cream!
Sweet cornbread will last for 2-3 days at room temperature if stored in an airtight container. It can also be stored in the refrigerator for up to a week, or frozen for up to 3 months.
I have a recipe for a more traditional, savory Southern Cornbread made in a cast iron skillet that is perfect to serve with some Appalachian soup beans (my favorite!)
INGREDIENTS NEEDED (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- yellow corn meal
- all-purpose flour
- baking powder
HOW TO MAKE SWEET CORNBREAD:
Preheat oven to 350F degrees. Spray 8×8-inch or 9×9-inch baking dish with nonstick spray. In a medium bowl, whisk together all your wet ingredients: honey, egg, butter, milk and water.
In a separate bowl, combine all your dry ingredients: sugar, corn meal, flour, baking powder and salt. Give it a stir with a whisk or a fork to combine. While whisking, slowly add your dry ingredients to your wet until all combined. Batter may be a little lumpy, that’s okay.
Pour mixture into greased baking dish.
Bake for about 25-30 minutes, or until set in the middle and an inserted toothpick comes out clean. Note: depending on the size of baking dish you use will depend on how long this takes to cook.
My favorite way to eat it is with a big pat of butter and drizzled with honey!
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Originally published: January 2011
Recipe updated & republished: January 2019
Sweet Cornbread (+Video)
- Preheat oven to 350F degrees. Spray 8×8-inch or 9×9-inch baking dish with nonstick spray.
- In a medium bowl, whisk together 2 Tablespoons honey, 1 large egg, 4 tablespoons salted butter, melted, ½ cup milk and ½ cup water until fully combined.
- In a separate bowl, combine ½ cup sugar 1 cup yellow corn meal, 1 cup all-purpose flour, ½ tablespoon baking powder and ½ teaspoon salt. Give it a gentle stir with a fork to combine.
- While whisking, slowly add the dry ingredients to the wet until all combined.
- Pour mixture into prepared baking dish.
- Bake for about 25-30 minutes, or until set in the middle and an inserted toothpick comes out clean. Note: depending on the size of baking dish you use will depend on how long this takes to cook.
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.